OREO MINT CHIP ICE CREAM CAKE

Oreo Mint Chip Ice Cream Cake image

This decadent, can't-stop-eating-it dessert is an homage to Linda Freeman, the incredible chef at my college sorority house. She made a version of grasshopper pie that featured an Oreo crust and mint chocolate chip ice cream (instead of the classic crème de menthe chiffon filling). My spin takes those same flavors and layers them with chocolate ganache and whipped cream, so you get a little taste of everything in each bite.

Provided by Food Network Kitchen

Categories dessert

Time 4h25m

Yield 12 servings

Number Of Ingredients 8

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Ingredients

3 1/2 cups heavy whipping cream
12 ounces semisweet chocolate bars, finely chopped
2 teaspoons light corn syrup
Pinch kosher salt
1 teaspoon pure vanilla extract
1/2 cup confectioners' sugar
One 19.1-ounce package chocolate sandwich cookies, such as Oreos (44 to 48 cookies)
2 quarts (4 pints) green mint chocolate chip ice cream, softened

Steps:

Set a medium bowl over a larger bowl full of ice and water, so that the ice water surrounds it. Place a second large bowl in the refrigerator.
Bring 1 1/2 cups of the cream just to a simmer in a small saucepan over medium-low heat. Place the chocolate, corn syrup and salt in a heatproof medium bowl and pour the hot cream over top. Let sit 1 minute to slightly melt the chocolate. Stir the chocolate and cream together with a rubber spatula, using small circular motions starting at the center of the bowl until emulsified and smooth. Transfer the mixture to the medium bowl set inside the ice bath and refrigerate for 15 minutes, stirring halfway, until thickened and cooled. Makes about 2 3/4 cups.
Remove the empty chilled large bowl from the refrigerator. Add the remaining 2 cups of heavy whipping cream, vanilla and confectioners' sugar and whip on high with a handheld electric mixer until medium-stiff peaks form, 5 to 7 minutes. Set aside.
Place the chocolate sandwich cookies in a zip-top bag and use a rolling pin or the bottom of a heavy-bottomed skillet to crush into bite-size pieces.
Evenly spread half of the softened ice cream on the bottom of a 9-by-13-inch baking dish. Spread 2 heaping cups of the crushed cookies over the ice cream followed by half of the chocolate sauce and 1 heaping cup of the whipped cream.
Repeat the layers with the remaining ice cream, 2 heaping cups of the crushed cookies and the remaining chocolate sauce. Spread the remaining whipped cream over top and sprinkle with the remaining 1 1/2 cups crushed cookies. Wrap the baking dish in plastic wrap and freeze until firm, 4 hours to overnight.

*** Explore more Oreo Mint Chip Ice Cream Cake Recipes »

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Amy Montalvan

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Overall, I thought this ice cream cake was pretty good. It's a bit too sweet for my taste, but it's still a nice treat.

Okezie Emmanuel

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I would have liked this ice cream cake more if it had more mint flavor.

Adeeb Jacobs

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This ice cream cake is very rich, so a little goes a long way.

salaudeen Muhammed

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I had some trouble finding all of the ingredients for this recipe, but it was worth it in the end. The cake turned out great.

Halalisani S'yabonga Ndebele

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This ice cream cake is a bit too sweet for my taste, but it's still good.

Munna Keera

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I've never made an ice cream cake before, but this recipe made it so easy. I'm so glad I tried it.

Monicka Allen

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This ice cream cake is so delicious and refreshing. It's the perfect way to cool down on a hot summer day.

Shami Ngarambe Kevin

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I love how easy this ice cream cake is to make. I don't have a lot of time to spend in the kitchen, so this is a great recipe for me.

Ezekiel Veronica

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This ice cream cake is so rich and decadent. It's perfect for a special occasion.

Shahoor Khan

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I was a bit skeptical about this recipe at first, but I'm so glad I tried it. It's so easy to make and it tastes amazing. I'll definitely be making it again.